Students and faculty from the Master’s of New Processes and Products from Traditional and Functional Bakery Products at the Mediterranean University of Reggio Calabria (Italy) visited the UMH School of Engineering of Orihuela (EPSO) and toured the facilities and laboratories belonging to the Department of Agro-Food Technology. María José Frutos, an associate professor in that department, organized the visit.

Seventeen students from the Italian master’s program, along with its coordinator, Antonio Mincione, and Associate Professor Francesco Barreca, were welcomed by EPSO Director and Associate Professor Ricardo Abadía and Deputy Director – Bachelor’s in Food Science and Technology Projection, Casilda Navarro. The visit was part of the activities taking place during their study tour that has also included visits to some of the region’s bakeries and confectionery businesses.

María José Frutos forms part of the master’s faculty, and in June she presented a portion of the master’s program at the Mediterranean University of Reggio Calabria entitled Food Processes for Traditional and Functional Bakery Products.